Caribbean Jerk Rice

YIELD: 24 servings

2/3 cup olive oil
6 cups sweet potato or yam, minced
4 cups red onion, minced
2 cups green pepper, minced
1/3 cup fresh ginger, peeled, minced
2 Tbsps. garlic, minced
12 cups long grain white rice, cooked
4 cups black beans, canned, rinsed, drained
2 small jalapeno peppers, roasted, seeded, minced
2 Tbsps. curry powder
2 tsps. allspice
2 cups mango, cut into chunks

1. Heat oil in large sautè pan. Add sweet potato, onion, green pepper, ginger and garlic. Sautè until vegetables are tender.
2. Add rice, beans, jalapeno, curry and allspice to vegetable mix. Stir to combine.
3. Add mango chunks, stir gently to combine.

Recipe and photo from USA Rice